Components
- 150 grams of spaghetti pasta
- 5 fully matured tomatoes
- Half a red bell pepper
- One onion
- 2 garlic cloves
- 1⁄2 cup (tea) of buffalo shrew (small spheres)
- oil according to preference
- A pinch of dried calabresa chili pepper
- basil leaves as desired
- Add salt and ground pepper gradually to achieve the desired flavor.
- Parmesan cheese crisps for serving, as desired.
Ready state
- Set the oven to a high temperature of 240 °C.
- Rinse, dry, and halve the tomatoes. Cut the onion in half lengthwise without removing the root, then divide each half into three sections – keeping the root intact is crucial to prevent the onion layers from separating and to retain moisture after roasting. Remove the outer skin. Wash, dry, and halve the pepper; remove the seeds and slice one half into 1 cm strips – store the other half in the fridge for a future recipe. Peel and halve the garlic cloves.
- Place the tomato halves with the skin side down and the pulp side up to retain more moisture. Arrange the other vegetables on the baking tray, ensuring there is space between each piece. Season with salt and pepper to your liking and drizzle with 3 tablespoons of olive oil. Bake in the oven for approximately 20 minutes, or until the vegetables are tender and lightly browned.
- In the meantime, halve the buffalo shrew balls, rinse and dry the basil leaves. Bring a medium pot of water to a boil over high heat. Add one tablespoon of salt, put in the noodles, and cook according to the package instructions until they are al dente.
- Take the baking sheet out of the oven and place half of the vegetables into the blender. Add the calabresa pepper and blend until creamy.
- After cooking, drain the spaghetti and set it aside. Pour the beaten sauce into the pan, add the rest of the roasted vegetables, and heat over medium until it begins to boil—carefully mash the tomatoes to create a rustic sauce.
- Combine spaghetti with the sauce, stir in basil leaves and buffalo shrew. Serve alongside parmesan chips.
